Creamy Cucumber Yogurt Salad recipe with crisp red onion dressed in a dairy-free Greek yogurt lemon dressing with a classic kiss of fresh dill. A quick and easy refreshing summer salad best served right away alongside new potatoes or stuffed inside some gyros pockets.

Creamy Cucumber Yogurt Salad

Basically thinly sliced cucumbers dressed in a creamy Tzatziki sauce, this cucumber yogurt salad is crisp, refreshing and bursting with fresh flavor. You can certainly expand on the idea and mix in slices of pretty purple radishes, heirloom tomatoes and even black olives.

A taste of summer, also known as Polish cucumber salad which is traditionally dressed with sour cream, lemon and dil. The difference is that in the Polish version the cucumbers are salted, allowed to macerate for a little bit to extract as much of the water content from the cucumbers as possible then drain it before dressing. I find this variation lends better to storage but it doesn’t hold that crisp bite I so love about summer cucumbers.

Ingredient Notes

Cucumbers – dark thin skinned English or hot-house cucumbers have the perfect crisp texture for this salad and they are also readily available all year round. Little Persian cucumbers are a great option too but pretty much any cucumbers with smooth skin and minimal seeds could be used here.
Red / Purple Onion – nice and crisp with a mild flavor they add a pop of color and nice crunch. Shallots can be used instead if preferred.
Greek Yogurt Dressing – this is technically a smooth Greek Tzatziki sauce. without any shredded cucumber mixed in. It uses a clean dairy-free yogurt, garlic grated into a smooth paste balanced out by the freshness of freshly squeezed lemon juice and zest.
Herbs – fresh dill is a classic ingredient in this classic Greek salad, a couple of tablespoons goes a long way but it’s also really nice with lots of it if you happen to be a Superfan like yours truly. I love garnishing with fresh onion chives to bring in a little flavor variation.

How to Make Creamy Cucumber Yogurt Salad

Make the yogurt dressing – in a medium bowl mix together the Greek yogurt with grated garlic, lemon juice, zest and fresh dill. Season to taste with sea salt.
Slice the cucumber and onion – you want nice thin slices here but not paper thin. 1/4 inch to 1/3 inch thickness is ideal for the ultimate crunch.
Toss – combine your dressing with the cucumber and onions and serve promptly.

Recipe Tips + Variations

Storage – this salad does not lend well to leftovers nor freezing. It’s best enjoyed as soon as you toss it with the dressing while perfectly crunchy and creamy. The longer it sits the cucumbers start releasing their water content becoming soggy and making the dressing watery. You could however make the dressing ahead of time and refrigerate for a couple of days. The cucumbers can also be sliced ahead and refrigerated in lidded containers.
Add Ins – crisp sliced radishes in different colors make a really nice addition, so do tomatoes, black olives, slices of fennel, chickpeas and even tart green apples. A pinch of red chili flakes for spiciness is always welcome.
Serving suggestions – this salad is perfect for stuffing inside some of these mushroom gyros or spoon alongside Italian roasted potatoes, with a slice of Focaccia, paprika potatoes, or a bowl of this divine pesto quinoa.

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